Ingredient: olive oil

Irish_scallop_bisque

Irish Scallop Bisque

Irish Scallop Bisque

Here is a wonderful recipe for Irish Scallop Bisque.

According to beyondmeresustenance.com, a bisque is traditionally a cream and shellfish based soup of French origin. The mirepoix base in this one really bumps up the flavor, and the use of prepared shellfish stock makes this quick and easy. The author strongly recommends using an immersion blender to purée the soup as pouring hot soup into a blender is messy and can be dangerous.

Luxurious flavors abound in this creamy bisque! It’s perfect as an elegant starter course, or a light main course with bread and a salad…

If you are serving it as a starter course, use one scallop per bowl.. If you plan to serve it as a main course, the recipe author suggests 2 to 3 scallops per serving.

Recipe by Oana Iancu as published on beyondmeresustenance.com.

For more great recipes visit Alison’s Recipe Box at mottschannelseafood.com/alisons-recipe-box/

Irish_scallop_bisque
Irish Scallop Bisque
Print Recipe
Luxurious flavors abound in this creamy bisque! It's perfect as an elegant starter course, or a light main course with bread and a salad.... If you are serving it as a starter course, use one scallop per bowl.. If you plan to serve it as a main course, the recipe author suggests 2 to 3 scallops per serving.  Recipe by Oana Iancu as published on beyondmeresustenance.com. For more great recipes visit Alison's Recipe Box at mottschannelseafood.com/alisons-recipe-box/
Irish_scallop_bisque
Irish Scallop Bisque
Print Recipe
Luxurious flavors abound in this creamy bisque! It's perfect as an elegant starter course, or a light main course with bread and a salad.... If you are serving it as a starter course, use one scallop per bowl.. If you plan to serve it as a main course, the recipe author suggests 2 to 3 scallops per serving.  Recipe by Oana Iancu as published on beyondmeresustenance.com. For more great recipes visit Alison's Recipe Box at mottschannelseafood.com/alisons-recipe-box/
Ingredients
Servings:
Instructions
  1. Ingredients: 8 large, fresh Motts Channel Seafood scallops olive oil to drizzle 1 quart seafood stock (4 cups) - click here for any easy recipe 3 stalks celery 2 medium carrots 1 large potato russet preferred 1 medium onion, chopped 3 tablespoons butter 1 teaspoon tomato paste 1 cup dry white wine (see notes) 2 bay leaves 1 teaspoon dried thyme leaves 1 tablespoon fresh 1 cup half and  half fresh chives for garnish sea salt and fresh ground pepper  Instructions 1. In a large saucepan, melt 3 tablespoons butter and sauté over medium heat the onion, carrots, celery and potato. Decrease the heat to medium-low and cook for 10 minutes, stirring occasionally. Add dry white wine and continue to cook for another 5 minutes.
  2. 2. Stir in tomato paste and cook for another couple of minutes. Slowly add seafood stock, bay leaves and thyme. Cover and gently simmer for 20 minutes.
  3.   3. Turn off the heat, remove celery stalks, bay leaves and thyme and puree the mixture with a blender until smooth. Return the bisque to low heat, add half and half, stirring. Adjust salt and pepper. Cook for another 2 minutes.
  4. 4. Meanwhile, in a pan, heat olive oil until very hot but not smoking. Sear scallops about 2 minute on each side. Remove and set aside.
  5. 5. Serve the bisque in bowls, adding scallops on top and sprinkle with some fresh chopped chives
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Shrimp Ratatouille with Boursin Cheese Grit imae

Shrimp Ratatouille with Boursin Cheese Grits

Shrimp Ratatouille with Boursin Cheese Grits

Chef Tim Thomas of Georgia won first place in the 2007 Great American Seafood Cook-Off for this wheat beer-laced shrimp ratatouille served over Boursin cheese grits.For more great recipes visit Alison’s Recipe Box at mottschannelseafood.com/alisons-recipe-box/.

Shrimp Ratatouille with Boursin Cheese Grits
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Shrimp Ratatouille with Boursin Cheese Grits
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Ingredients
Servings:
Instructions
  1. Marinate: Combine shrimp with 1/4 cup olive oil, 6 cloves diced garlic, 2 teaspoons chopped basil, and salt and pepper. Let marinate 30 minutes.
  2. Make Grits: Bring milk and butter to a boil. Add grits. Cook over medium heat for 15 to 20 minutes, stirring often. Season with salt and pepper. Add Boursin and cook another 2 to 3 minutes. Adjust seasoning.
  3. Ratatouille: Heat 1/4 cup oil in large skillet. Add eggplant and cook 5 to 7 minutes until brown. Drain excess oil. Add onion, garlic and peppers. Cook another minute. Add beer and cook for 3 to 4 minutes. Add zucchini and squash. Add tomato products, salt, pepper and herbs. Simmer for another 10 to 15 minutes.
  4. When almost ready to serve, heat a sauté pan and place shrimp mixture in heated pan. Cook shrimp for 30 seconds on each side.
  5. Serve in individual ramekins with grits topped with ratatouille, then shrimp and more ratatouille; or on plates, as grits topped with ratatouille, then shrimp.
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FO020001368

New Orleans Barbecue Shrimp

New Orleans Barbecue Shrimp

Enjoy this delicious dish inspired by New Orleans cooking. Recipe courtesy of Southern Living Magazine. Choose fresh, local shrimp to ensure the best flavor. For more great recipes visit Alison’s Recipe Box at mottschannelseafood.com/alisons-recipe-box/.

New Orleans Barbecue Shrimp
Print Recipe
Enjoy this delicious dish inspired by New Orleans cooking. Recipe courtesy of Southern Living Magazine. Choose fresh, local shrimp to ensure the best flavor. For more great recipes visit Alison's Recipe Box at mottschannelseafood.com/alisons-recipe-box/.
Servings
4-6 Servings
Servings
4-6 Servings
New Orleans Barbecue Shrimp
Print Recipe
Enjoy this delicious dish inspired by New Orleans cooking. Recipe courtesy of Southern Living Magazine. Choose fresh, local shrimp to ensure the best flavor. For more great recipes visit Alison's Recipe Box at mottschannelseafood.com/alisons-recipe-box/.
Servings
4-6 Servings
Servings
4-6 Servings
Ingredients
Servings: Servings
Instructions
  1. Spread shrimp in a shallow, aluminum foil-lined broiler pan.
  2. Combine butter and next 12 ingredients in a saucepan over low heat, stirring until butter melts, and pour over shrimp.
  3. Cover and chill 2 hours, turning shrimp every 30 minutes.
  4. Bake, uncovered, at 400° for 20 minutes; turn once. Serve with bread
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Shrimp_Chowder

Quick Shrimp Chowder

Quick Shrimp Chowder

This shrimp chowder offers a fast, easy and delicious meal idea that can refuel all you tired shoppers. Comfort food at its finest!

Recipe published by Cooking Light. Photo Credit: John Autry; Styling: Leigh Ann Ross
Serves 6

If you are looking for delicious new recipes for your fresh fish or seafood purchase, look no further than Alison Long, co-owner of Motts Channel Seafood. She’s opened up her multi-generation recipe box, and has partnered with local culinary experts, to bring you some dinner inspiration.

Got a recipe you’d like to share? Click here to email your recipes and we may add it to Alison’s Recipe Box!

“Sea” more great fish and seafood recipes in Alison’s Recipe Box by clicking here.

Shrimp_Chowder
Quick Shrimp Chowder
Print Recipe
Servings
6 people
Servings
6 people
Shrimp_Chowder
Quick Shrimp Chowder
Print Recipe
Servings
6 people
Servings
6 people
Ingredients
Servings: people
Instructions
  1. Pour broth into a 2-cup glass measure. Microwave at MEDIUM-HIGH 1 minute. Combine broth, thyme, and black pepper in a large saucepan over medium-high heat, and simmer.
  2. Heat a medium skillet over medium-high heat. Add oil to pan; swirl to coat. Add carrot, onion, and celery; sauté for 3 minutes or until tender. Add flour, stirring with a whisk. Stir carrot mixture and shrimp into broth mixture; cover and simmer 5 minutes.
  3. Stir in cream; cover and simmer 4 minutes.
Recipe Notes

Here is a fast, easy and delicious meal idea that can refuel all you tired shoppers.

Recipe published by Cooking Light. Photo Credit: John Autry; Styling: Leigh Ann Ross
Serves 6

"Sea" more great fish and seafood recipes in Alison's Recipe Box by clicking here.

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Motts_Channel_Seafood_Reciipe_Scallops

Pan Seared Scallops with Cilantro-Celery Mayonnaise

Pan Seared Scallops with Cilantro-Celery Mayonnaise

Pan Seared Scallops with cilantro-celery mayonnaise is a fast, easy and delicious meal idea. Scallops cook quickly. When done, they should feel soft and resilient to the touch. They should also flake easily when tested with a fork and appear moist inside.

Clean, sweet and tasting of the ocean, scallops are considered a seafood delicacy by many people.  Rich in Omega-3 fatty acids and relatively low in calories, they are an incredibly healthy source of protein.

Visit Alison’s Recipe box for more great fresh fish and seafood ideas.

Trust the experts at Motts Channel Seafood to offer the freshest fish and seafood for your next great meal. We are open seven days a week!

Recipe Credit: Myrecipes.com. Image Credit: Randy Mayor

Serves Four.

Motts_Channel_Seafood_Reciipe_Scallops
Pan Seared Scallops with Cilantro-Celery Mayonnaise
Print Recipe
Pan Seared Scallops with Cilantro-Celery Mayonnaise is a fast, easy and delicious meal idea. Scallops cook quickly. When done, they should feel soft and resilient to the touch. They should also flake easily when tested with a fork and appear moist inside. Trust Motts Channel Seafood to carry the freshest scallops available to make this meal delicious. Visit Alison's Recipe box for more great fresh fish and seafood ideas.
Servings
4 servings
Servings
4 servings
Motts_Channel_Seafood_Reciipe_Scallops
Pan Seared Scallops with Cilantro-Celery Mayonnaise
Print Recipe
Pan Seared Scallops with Cilantro-Celery Mayonnaise is a fast, easy and delicious meal idea. Scallops cook quickly. When done, they should feel soft and resilient to the touch. They should also flake easily when tested with a fork and appear moist inside. Trust Motts Channel Seafood to carry the freshest scallops available to make this meal delicious. Visit Alison's Recipe box for more great fresh fish and seafood ideas.
Servings
4 servings
Servings
4 servings
Ingredients
Servings: servings
Instructions
  1. Combine first 5 ingredients.
  2. Heat the oil in a large nonstick skillet coated with cooking spray over medium-high heat.
  3. Dredge the scallops in breadcrumbs.
  4. Add scallops to pan, and cook 4 minutes. Turn scallops, and cook 3 minutes or until done.
  5. Serve with mayonnaise mixture and lime wedges.
    Motts_Channel_Seafood_Reciipe_Scallops
Recipe Notes

Recipe Credit: Myrecipes.com. Image Credit: Randy Mayor

Visit Alison's Recipe Box by clicking here.

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Grilled_Whole_Fish

Grilled Whole Fish with Lime

Grilled_Whole_Fish
Grilled Whole Fish with Lime
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Grilled whole fish for dinner? This delicious and simple recipe is perfect for a summer night's dinner out on the deck or porch with friends and family. Recipe by Charlie Hollowed as published by Bon Appétit. Photograph credit: Chris Gentile
Servings
8 servings
Servings
8 servings
Grilled_Whole_Fish
Grilled Whole Fish with Lime
Print Recipe
Grilled whole fish for dinner? This delicious and simple recipe is perfect for a summer night's dinner out on the deck or porch with friends and family. Recipe by Charlie Hollowed as published by Bon Appétit. Photograph credit: Chris Gentile
Servings
8 servings
Servings
8 servings
Ingredients
Servings: servings
Instructions
  1. Heat a gas grill to high.
  2. Score fish: Cut 1 slash lengthwise down to the bone, then crosswise in 2 places, spacing apart; repeat on other side.
  3. Season fish cavity and skin with salt; drizzle fish with 1/4 cup oil. Stuff some of the lime slices (reserve a few for garnish) and herb stems inside fish.
  4. Clean and oil grill grate well. Grill fish, resisting the urge to turn it, until skin is nicely crisp and charred and flesh is flaky and opaque down to the bone. (This can take 6–15 minutes, depending on size of fish.
  5. Place a metal spatula underneath fish (a pair of metal tongs on top of fish also helps for support), then lift and gently roll over to the other side. Cook until flesh is flaky and opaque down to the bone, 6–15 minutes. Use a small knife to check for doneness; if it slides easily through the thickest part of flesh, fish is done. If not, finish cooking fish on grill or in a 450° oven.
  6. Place fish on a serving platter; drizzle oil and lime juice over. Garnish with reserved lime slices, basil leaves, and cilantro.
Recipe Notes

For more great recipes please click here.

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buffalo shrimp

10-Minute Buffalo Shrimp With Blue Cheese Dip

10-Minute Buffalo Shrimp With Blue Cheese Dip
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This is a new, ultra flavorful take on an old favorite - shrimp instead of wings. This dish cooks up even faster than wings for a fast appetizer or dinner option. Enjoy! Recipe credit:  Food.com as adapted from Redbook Magazine Image credit: Chef #1323213
Servings Prep Time
4 servings 5 minutes
Cook Time
10 minutes
Servings Prep Time
4 servings 5 minutes
Cook Time
10 minutes
10-Minute Buffalo Shrimp With Blue Cheese Dip
Print Recipe
This is a new, ultra flavorful take on an old favorite - shrimp instead of wings. This dish cooks up even faster than wings for a fast appetizer or dinner option. Enjoy! Recipe credit:  Food.com as adapted from Redbook Magazine Image credit: Chef #1323213
Servings Prep Time
4 servings 5 minutes
Cook Time
10 minutes
Servings Prep Time
4 servings 5 minutes
Cook Time
10 minutes
Ingredients
Servings: servings
Instructions
  1. In a bowl, combine first six ingredients to make blue cheese dip; cover and refrigerate.
  2. In a shallow bowl, combine flour, salt and cayenne pepper. Add shrimp, tossing to coat.
  3. In a large skillet, heat oil, butter and hot sauce. Add shrimp and cook, stirring constantly until lightly browned, about 3 to 4 minutes.
  4. Sprinkle blue cheese dip with parsley; serve with shrimp.
  5. Serve with carrot and celery sticks on side if desired.
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cioppino-cl-x

Cioppino

Cioppino is San Francisco’s signature dish, but seafood lovers everywhere will keep this recipe close to their hearts.

Recipe Credit:  Recipe courtesy of Coastal Living Photo Credits: Jennifer Davick; Styling: Ginny Branch

Cioppino
Print Recipe
Servings Prep Time
10 people 24 minutes
Cook Time
42 minutes
Servings Prep Time
10 people 24 minutes
Cook Time
42 minutes
Cioppino
Print Recipe
Servings Prep Time
10 people 24 minutes
Cook Time
42 minutes
Servings Prep Time
10 people 24 minutes
Cook Time
42 minutes
Instructions
  1. Heat oil in a large soup pot over medium heat. Add onion and garlic, and cook 7 to 10 minutes or until tender. Stir in bay leaves and next 5 ingredients. Cook 2 minutes.
  2. Stir in broth and next 3 ingredients. Bring to a boil, reduce heat, and simmer 30 minutes.
  3. Stir in clams and white fish; cook 5 minutes. Stir in shrimp, crab, and squid, if desired. Cook 5 minutes or until seafood is opaque and clams open wide. (Discard any that do not.)
  4. Ladle cioppino into bowls, and top with chopped parsley. Serve with sourdough bread.
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jan 11 recipe motts

Mussels, Clams and Shrimp in Spicy Broth

Mussels, Clams and Shrimp in Spicy Broth
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The local weather forecast is calling for a wintry mix next week. Mix up your own culinary creation with this flavorful recipe sure to warm your heart. Recipe Credit: Recipe courtesy of Giada De Laurentiis, FoodNetwork.com.
Servings Prep Time
6 servings 1 hour
Cook Time
30 minutes
Servings Prep Time
6 servings 1 hour
Cook Time
30 minutes
Mussels, Clams and Shrimp in Spicy Broth
Print Recipe
The local weather forecast is calling for a wintry mix next week. Mix up your own culinary creation with this flavorful recipe sure to warm your heart. Recipe Credit: Recipe courtesy of Giada De Laurentiis, FoodNetwork.com.
Servings Prep Time
6 servings 1 hour
Cook Time
30 minutes
Servings Prep Time
6 servings 1 hour
Cook Time
30 minutes
Instructions
  1. Heat the oil in a heavy large pot over medium heat. Add the garlic, bay leaf, and crushed red pepper.
  2. Saute' until the garlic is tender, about 1 minute.
  3. Add the wine and bring to a boil. Add the tomatoes. Bring to a simmer.
  4. Simmer until the tomatoes begin to break down and the flavors blend, about 5 minutes.
  5. Stir in the clams. Cover and cook for 5 minutes. Stir in the mussels. Cover and cook until the clams and mussels open, about 5 minutes longer.
  6. Using a tongs, transfer the opened shellfish to serving bowls (discard any shellfish that do not open).
  7. Add the shrimp and basil to the simmering tomato broth. Simmer until the shrimp are just cooked through, about 1 1/2 minutes.
  8. Divide the shrimp and tomato broth among the bowls.
  9. Serve with the warm bread.
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Pumpkin Shrimp Bruschetta

pumpkin shrimp bruschetta

Pumpkin Shrimp Bruschetta
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Fresh Motts Channel Seafood shrimp makes this a perfect "go to" recipe for your next fall gathering.
Servings
20 appetizers
Servings
20 appetizers
Pumpkin Shrimp Bruschetta
Print Recipe
Fresh Motts Channel Seafood shrimp makes this a perfect "go to" recipe for your next fall gathering.
Servings
20 appetizers
Servings
20 appetizers
Ingredients
Servings: appetizers
Instructions
  1. Peel and devein shrimp, leaving tails intact. Rinse shrimp.
  2. In a large skillet, cook shrimp in a large amount of boiling water for 2 to 3 minutes or until shrimp are opaque. Drain well.
  3. Preheat broiler. In a medium bowl, whisk together pumpkin, goat cheese, lemon juice, and honey; set aside.
  4. In a large bowl, combine shrimp, arugula, onion, pumpkin seeds, and salad dressing; set aside.
  5. Brush both sides of baguette slices lightly with olive oil. Arrange on a large baking sheet. Broil 3 to 4 inches from the heat about 2 minutes or until toasted, turning bread over once.
  6. Spread pumpkin mixture on one side of toasted baguette slices. Top each with a shrimp and some of the arugula mixture. If desired, top each with shaved Parmesan cheese.
Recipe Notes

* To toast pumpkin seeds: Place pumpkin seeds in a dry large skillet; cover. Heat over medium heat about 5 minutes or until seeds are toasted, shaking skillet occasionally.

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d2053a53d5601b663c32ab1c477bb2eeb792208b

Seafood Bruschetta

d2053a53d5601b663c32ab1c477bb2eeb792208b
Seafood Bruschetta
6 servings
Ingredients: 
Olive Oil
2 garlic cloves
12 large shrimp peeled, deveined and diced
6 scallops
4 ripe tomatoes, diced
1 onion, diced
1 avocado, diced
1/2 cup chopped fresh basil leaves
kosher salt and ground black pepper
1 loaf crusty french bread sliced into 1 inch thick slices
Directions:
In medium skillet over medium heat, add olive oil, garlic, and seafood. Cook stirring occasionally until shrimp are completely pink and scallops are opaque. About 3-5 minutes. Remove from heat and let cool to room temperature.
In medium bowl combine diced tomatoes, onion, avocado, and basil. Season with salt and pepper and stir to combine all ingredients. Add cooled seafood and a splash of olive oil, stirring to incorporate.
Toast the bread under the broiler. Top each piece with large mound of the seafood and tomato salad. Enjoy!
Seafood Bruschetta
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Servings
6 servings
Servings
6 servings
Seafood Bruschetta
Print Recipe
Servings
6 servings
Servings
6 servings
Instructions
  1. In medium skillet over medium heat add olive oil, garlic and seafood. Cook stirring occasionally until shrimp are completely pink and scallops are opaque. About 3-5 minutes. Remove from heat and let cool to room temperature.
  2. In medium bowl combine diced tomatoes, onion, avocado and basil. Season with salt and pepper and stir to combine all ingredients. Add cooled seafood and a splash of olive oil, stirring to incorporate.
  3. Toast the bread under the broiler. Top each piece with large mound of the seafood and tomato salad. Enjoy! 6 servings
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lime shrimp salad

Seafood & Zesty Lime Shrimp and Avocado Salad

lime shrimp salad
Seafood & Zesty Lime Shrimp and Avocado Salad 
Ingredients: 
1 lb jumbo cooked shrimp, peeled and deveined, chopped
1 medium tomato, diced
1 hass avocado, diced
1 jalapeño, seeds removed,diced fine
1/4 cup chopped red onion
2 limes, juice of
1 tsp olive oil
1 tbsp chopped cilantro
salt and fresh pepper to taste

 

Seafood & Zesty Lime Shrimp and Avocado Salad
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Seafood & Zesty Lime Shrimp and Avocado Salad
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Ingredients
Servings:
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Seared Tuna with Field Greens, Asparagus, and Sunflower Seeds

IMG_sunflowerseed3_edited-1-1

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Seared Tuna with Field Greens, Asparagus, and Sunflower Seeds

Ingredients (serves 4)

For the grilled tuna

  • 4 tuna steaks (4 ounces each, about ¾-inch thick)
  • Olive oil
  • Sea salt and freshly ground pepper

for the salad

  • 2 cups mesclun
  • 1 pound asparagus, washed and trimmed
  • 2 hard cooked eggs, halved
  • 2 Tablespoons raw sunflower seeds
  • 1 teaspoon olive oil
  • ground pepper, to taste

for the dressing

  • 3 Tablespoons olive oil
  • 1 Tablespoon pear infused white balsamic vinegar
  • 1/4 teaspoon salt
  • 1/2 teaspoon Dijon mustard
  • 1 teaspoon honey

Instructions

for grilled asparagus

  1. Preheat grill.
  2. Lightly coat asparagus spears with oil. Sprinkle with sea salt. Brush tuna with olive oil and sprinkle with salt and pepper.
  3. Grill tuna for 2 to 2 ½ minutes per side. (The center should be raw.) Allow fish to rest while grilling asparagus for approximately 5 minutes. During grilling, roll spears 1/4 turn every minute to ensure even cooking.
  4. Remove from grill and set aside.

for salad dressing

Add ingredients for dressing together in a small bowl and set aside.

for salad

In a large bowl add mesclun. Whisk salad dressing to combine and drizzle over greens. Toss well. Add grilled asparagus and hard cooked eggs. Sprinkle with sunflower seeds and freshly ground pepper. Top with tuna.

Seared Tuna with Field Greens, Asparagus, and Sunflower Seeds
Print Recipe
Servings
4 people
Cook Time
10 Minutes
Servings
4 people
Cook Time
10 Minutes
Seared Tuna with Field Greens, Asparagus, and Sunflower Seeds
Print Recipe
Servings
4 people
Cook Time
10 Minutes
Servings
4 people
Cook Time
10 Minutes
Ingredients
For the grilled tuna
For the salad
For the dressing
Servings: people
Instructions
For grilled asparagus
  1. Preheat grill.
  2. Lightly coat asparagus spears with oil. Sprinkle with sea salt. Brush tuna with olive oil and sprinkle with salt and pepper.
  3. Grill tuna for 2 to 2 ½ minutes per side. (The center should be raw.) Allow fish to rest while grilling asparagus for approximately 5 minutes. During grilling, roll spears 1/4 turn every minute to ensure even cooking.
  4. Remove from grill and set aside.
For salad dressing
  1. Add ingredients for dressing together in a small bowl and set aside.
For salad
  1. In a large bowl add mesclun. Whisk salad dressing to combine and drizzle over greens.
  2. Toss well.
  3. Add grilled asparagus and hard cooked eggs. Sprinkle with sunflower seeds and freshly ground pepper. Top with tuna.
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cast iron skillet crab nachos

Cast Iron Skillet Crab Nachos

cast iron skillet crab nachos

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We all love skillet cuisine, and this recipe is sure to be a favorite! Perfect for a family game night or having some friends over for movies, wine, food and laughs. Make sure you have copies of this recipe ready, because it is sure to be a hit!

 

Cast Iron Skillet Crab Nachos
‪by Diane Boyd, M.B.A., R.D., L.D.N

Prep Time: 15 minutes
‪Cook Time: 15 minutes
‪Ingredients (serves 8 appetizer servings)

  • 1 Tablespoons olive oil
  • 4 sliced greens onion, divided
  • 1 pound lump crabmeat
  • 1/2 cup low fat yogurt or low fat sour cream
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 8 1/2 ounce bag of corn tortilla chips or homemade chips
  • 1 cup salsa
  • 1 cup shredded cheddar or pepper jack cheese
  • 4 radishes, sliced
  • 2 Tablespoons Cotija cheese

Instructions

  1. Preheat oven to 400 degrees F.
  2. Add olive oil and half of chopped green onion to a 10 -inch cast iron skillet.
  3. Place skillet in oven and heat until very hot (two to three minutes). Swirl the skillet around to evenly coat the bottom.
  4. Meanwhile, mix crab with yogurt, chili powder, cumin and salt.
  5. Remove hot skillet from oven and add tortilla chips to the bottom.
  6. Cover chips with crab mixture and top with salsa and cheddar or pepper jack cheese.
  7. Bake  for about 10 to 15 minutes or until heated through and cheese is melted. Top with remaining green onions, radishes, and Cotija cheese. Serve hot.
cast iron skillet crab nachos
Cast Iron Skillet Crab Nachos
Print Recipe
Servings Prep Time
8 appetizer size 15
Cook Time
15
Servings Prep Time
8 appetizer size 15
Cook Time
15
cast iron skillet crab nachos
Cast Iron Skillet Crab Nachos
Print Recipe
Servings Prep Time
8 appetizer size 15
Cook Time
15
Servings Prep Time
8 appetizer size 15
Cook Time
15
Ingredients
Servings: appetizer size
Instructions
  1. Preheat oven to 400 degrees F.
  2. Add olive oil and half of chopped green onion to a 10 -inch cast iron skillet.
  3. Place skillet in oven and heat until very hot (two to three minutes). Swirl the skillet around to evenly coat the bottom.
  4. Meanwhile, mix crab with yogurt, chili powder, cumin and salt.
  5. Remove hot skillet from oven and add tortilla chips to the bottom.
  6. Cover chips with crab mixture and top with salsa and cheddar or pepper jack cheese.
  7. Bake for about 10 to 15 minutes or until heated through and cheese is melted. Top with remaining green onions, radishes, and Cotija cheese. Serve hot.
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